Saturday, 7 April 2012

Cooking on Good Friday

Every year on Good Friday we cook fish with friends. This year the weather was cloudy and drizzly so we had one more reason to have a happy cooking event with an enchanting couple of old friends. We made gilthead filled with parsley on a bed of tomatoes and potato wedges with fresh rosemary which they grew in their herbal garden on the windowsill. As vegetables we had caramelized fennel and carrots in three colours (orange, yellow and dark red). It was so delicious and I can only recommend cooking together cause it's so much fun. Give it a try!
This year I also brought the starter, that was self-marinated pointed pepper, mushrooms, tomatoes and leeks. That's very easy to make. Cut the vegetables as you want, salt and pepper them, add oregano and olive oil and put them in the oven until the vegetables are soft and a little bit brown. (that's about 30 minutes or more) Then you only have to add white balsamic vinegar and wait an hour or over night. There you'll have the most delicious vegetables you've ever had. And the best : You can keep it at least one week. But I don't store it in the fridge. I think it tastes better then.
... and I brought the dessert which was fruit salad with a mousse made of cream cheese, low-fat quark, coconutmilk and whipped cream mixed with vanilla and wild honey.
...and we brought the wine which was a speciality made from peeled red grapes so that it looks like white wine. When you put it in the fridge you can drink it as white wine. When you drink it at room temperature it tastes like red wine. Mmmmmh!
Have a colourful day!
Miss Maple

1 comment:

  1. Now this is the way to do Good Friday! Goodness Maple...that meal looks incredibly delicious! I never had gilthead before but the whole dinner looks and sounds right up my alley:)


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